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Dining with Donna

Pasta Night at What's Cooking

You've probably hit this hot spot for breakfast or lunch but have you ever seen their sign advertising dinner? Donna checked it out this week for New Milford Patch readers

 

What’s cooking at What’s Cooking? A breakfast menu that features my personal favorite blueberry pancakes and their extensive hot and cold lunch menu, but did you know that dinner is also served every Tuesday through Friday from 5:00 p.m. to 8:00 p.m.?

Their standard dinner menu boasts appetizers, pastas, an array of chicken and shrimp specials and eggplant parmigiana. Prices are very reasonable ranging from $11 to $15. Every Wednesday night they feature an "All You Can Eat Pasta Night." Having always wondered what their pasta night would be like, I popped into this cozy luncheonette nestled on Main Street this past week.

Bring your appetites for this never ending plate of pasta topped with your choice of bolognese, a red sauce made of meat, marinara, a seasoned tomato sauce, primavera, a mix of vegetables and vodka sauce, a creamy pink sauce with added vodka, just to name a few Italian favorites you can pick from. A house salad, homemade ‘zuppa del giorno’ or in English we say, ‘soup of the day,’ and coffee, tea, soda or a ‘bucket’ of homemade iced tea are included for $11.95. But that’s not all. Check out their dessert specials that are marked daily on the board.

If you are pressed for time either it be for breakfast, lunch or dinner you can always call ahead to place your order.

 The Escobar brothers, Hugo, William, Miguel and Chef Oreste have been serving New Milford residents for over eight years. While dining at this comfy niche you are certain to see your fellow neighbors.

Are you a fan of corned beef and cabbage and don’t want the mess in your kitchen? Our hometown luncheonette has a St. Patrick’s Day feast that will tickle your taste buds.

Need to cater your next party or event? What’s Cooking has a catering service that offers something for everyone.

Until next time, eat well.


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